Validation of a steam based post-process pasteurization system for control of Listeria monocytogenes in ready-to-eat roast beef

doi:https://doi.org/10.4148/2378-5977.1728

Open AccessArticle10.4148/2378-5977.1728

Validation of a steam based post-process pasteurization system for control of Listeria monocytogenes in ready-to-eat roast beef

V.S. Gill,Harshavardhan Thippareddi,Randall K. Phebus,James L. Marsden,Curtis L. Kastner-2002-01-01-Kansas Agricultural Experiment Station Research Reports

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TL;DRAbstract

Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study roast beef was inoculated with a 5-strain cocktail of Listeria monocytogenes, vacuum-packaged, and then pasteurized at 205°F for 0, 2, 3 or 4 min in a Stork RMS-Protecon Post-Process Pasteurization System. More bacteria were killed as pasteurization time increased. Initial inoculum level was 5.8 log10 CFU/cm2 of product surface area. Pasteurization for 2 min resulted in 2.5 to 2.7 log10 CFU/cm2 reductions. Similar reductions were seen at 3 min. At 4 min pasteurization, L. monocytogenes decreased in roast beef by approximately 4.5 log10 CFU/cm2; over 99.99% had been killed. The Stork steam based system is effective for reducing the risks of L. monocytogenes in RTE roast beef while providing acceptable quality characteristics.

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Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study roast beef was inoculated with a 5-strain cocktail of Listeria monocytogenes, vacuum-packaged, and then pasteurized at 205°F for 0, 2, 3 or 4 min in a Stork RMS-Protecon Post-Process Pasteurization System. More bacteria were killed as pasteurization time increased. Initial inoculum level was 5.8 log10 CFU/cm2 of product surface area. Pasteurization for 2 min resulted in 2.5 to 2.7 log10 CFU/cm2 reductions. Similar reductions were seen at 3 min. At 4 min pasteurization, L. monocytogenes decreased in roast beef by approximately 4.5 log10 CFU/cm2; over 99.99% had been killed. The Stork steam based system is effective for reducing the risks of L. monocytogenes in RTE roast beef while providing acceptable quality characteristics.

Keywords

PasteurizationListeria monocytogenesFood scienceListeriaCritical control pointFood safetyBiologyBacteria

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